| Brand / Blacksmith: | Sakai Takayuki |
| Series: | Inox (Western Handle) |
| Knife type: | Petty |
| Blade Length / Total length mm: | 125 / 240 |
| Grind: | 50 / 50 |
| Finish: | Polished |
| Steel type: | AUS-8 (Stainless) |
| Forging method: | Monosteel |
| HRC hardness: | 58 - 60 |
| Handle type / Material / Ferrule: | POM Resin (Antibacterial) |
| Spine Thickness at heel / tip mm: | 1,5 / 0,3 |
| Blade height at heel mm: | 27 |
| Weight gr: | 93 |
| Notes: |
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One of the top manufacturers in the city of Sakai, known as the “city of knives” that used to be known as the “Venice of the East”. The 600 year continuous tradition, cultivated the Sakai Takayuki brand, making it one of the most famous today in Japan. In 1982 these knives earned the rare distinction to be designated as Traditional Arts and Crafts. The Inox line of products is hand finished by expert craftsmen and is made using AUS-8 stainless steel and a POM resin western type handle. Razor sharp out of the box this is a line carrying a legendary name at affordable prices. One of the most commonly used knives in the kitchen. A small, general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes that also can be used in handheld cuts.
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Nigara Hamono has been appointed by the region of Tsugaru to make Japanese swords over 350 years ago. As one of the few noble swordsmiths in Japan, they have continued to preserve this art. During the Showa period, the 5th generation Kunitoshi Nigara, the master swordsmith, was a legendary swordsmith praised for his work and considered a national treasure. Today, the 8th generation young blacksmith Tsuyoshi Yoshizawa, (son of the company’s president Toshiju Yoshizawa), is evolving the family traditions creating unique knives. The “Anmon” design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. Old growth beech and pine encompass the Anmon falls where the cool mountain stream cascades down from the precipitous rocks above. The sight of the rippling waterfall has enchanted its visitors with its mystical power. A truly unique Damascus pattern (no one is similar to another), made of SG2 steel (new technology powder metal stainless steel). Meaning “Beef knife” in Japanese, the Gyuto the most common and basic of all knives, is the Japanese version of the classic Western Chef’s knife. It is a knife that is used as a multi-purpose knife, suitable for a wide range of tasks and with a variety of different cutting techniques. Is shaped for cutting the vast majority of meats, fishes, vegetables and fruits. Can be used with almost all different cutting techniques. The 240mm size can suit both experienced home cooks and professionals.
Brand / Blacksmith: Nigara Hamono Series: Anmon SG2 Knife type: Gyuto Blade Length / Total length (mm): 225 / 375 Grind: 50 / 50 Finish: Damascus Steel type: SG2 Stainless Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 1,9 / 0,2 Blade height at heel (mm): 50 Weight (gr): 168 Notes: -
Founded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Tosaichi AO line is an amazing value for money series! Is made with Aogami Super steel – mayne the top carbon steel used in Japanese cuttlert and is forged at a high HRC 63 hardness. Being stainless cladded with SUS – 405 stainless steel, requires less care that the usual carbon steel knives while maintaining all the advantages of the carbon steel. Features a beautiful Migaki (Polished) finish and an octagonal Ebony handle. The 240mm Kiritsuke will become the favorite in every kitchen, home or professional. Its size makes it practical to use and can be used by both starters or advanced cooks. Made using Aogami Super steel, secures a razor sharp edge as well as a long edge retention. Is a hybrid knife between a Gyuto and a slicer so extra versatile and suitable for more experienced users because of it’s size.
Brand / Blacksmith: Hokiyama Series: Tosaichi Ao Knife type: Kiritsuke 240 Blade Length / Total length (mm): 240/397 Grind: 50/50 Finish: Migaki (polished) Steel type: Aogami Super Forging method: San Mai HRC hardness: 63 Handle type / Material / Ferrule: Wa / ebony / Olive Spine Thickness at heel / tip (mm): 2,05/0,4 Blade height at heel (mm): 46,3 Weight (gr): 193,8 Notes: -
With a history of over 150 years, Masamoto is one of the best known and preferred brands of traditional Japanese knives in Japan and the most praised and selling among Japanese sushi chefs around the world. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The KS 240mm Gyuto is the big brother of the 210mm and again one of the most sought after knives in the world. Fully handmade not only in forging but also in sharpening, polishing and finishing stages. This knife have achieved a legendary status and it is made from White 2 steel, famous for its purity and sharpness. It takes very easy a razor sharp edge so this one is the ultimate choice for the ones seeking an extra sharp knife. Fitted with a classic D-shaped Magnolia handle that fits well an all hands.
Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.Brand / Blacksmith: Masamoto Series: KS Knife type: Gyuto Blade Length / Total length (mm): 250 / 400 Grind: 50 / 50 Finish: Satin Polished Steel type: Shirogami 2 (White-2 Non Stainless) Forging method: Monosteel HRC hardness: 62 - 63 Handle type / Material / Ferrule: D-Shaped / Magnolia / Black Water Buffalo Spine Thickness at heel / tip (mm): 2,6 / 0,40 Blade height at heel (mm): 49 Weight (gr): 169 Notes: -
Dao Vua is a Vietnamese brand that recently started getting very good reputation for their quality / price ratio. Handmade knives made by the family and community members and the ideal choice for beginners in the handmade knives world. They are exporting 50% of their production in USA where they started becoming a favorite for the ones that want a handmade knife without “breaking the bank”. Their moto is to “make high performance knives at reasonable prices”. The Nakiri, that looks like a small cleaver, is a specialized knife for vegetables. It is a double bevel knife and has a tall, thin blade in order to go through vegetables easily. It is a very popular knife throughout Japan as well as the rest of the world because its specialized profile makes the veggie preparation so easy. Feels nimble in the hand despite its size and its thin blade is designed for precise cuts. Perfect for chopping, slicing and push cuts. This Dao Vua Nakiri has special shape with a more curved profile than the usual Japanese ones, features a taller blade (somewhere between the Chinese cleaver and Nakiri) and has a great rustic look. A very nice hand made handle completes this excellent choice for the starters in the handmade knives world or the ones that cannot afford a Japanese handmade knife. Important Note: Dao Vua knives are fully hand forged and therefore can have imperfections in finishing or straightness. They are delivered without a box (but very well protected) and extra sharpening service is strongly suggested as their sharpness out of the box can be drastically improved. Handles come in different colors and may vary from the one you see in the picture. If you want to be sure of the handle color kindly contact us by email or messenger. Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.
Brand / Blacksmith: Dao Vua Series: Leaf Spring Knife type: Nakiri Tall Blade Length / Total length (mm): 170 / 320 Grind: Double bevel 50 / 50 Finish: Kurouchi Steel type: Russian Leaf Spring Forging method: Forged HRC hardness: 60 Handle type / Material / Ferrule: Wood Spine Thickness at heel / tip (mm): 1.7 Blade height at heel (mm): 71 Weight (gr): 206 Notes: -
Dao Vua is a Vietnamese brand that recently started getting very good reputation for their quality / price ratio. Handmade knives made by the family and community members and the ideal choice for beginners in the handmade knives world. They are exporting 50% of their production in USA where they started becoming a favorite for the ones that want a handmade knife without “breaking the bank”. Their moto is to “make high performance knives at reasonable prices”. The favorite knife of many home and professional cooks and sometimes the only knife used by Chinese chefs. They come in a variety of blade thicknesses and weight depending on their targeted use. Lighter, thinner ones are used for chopping large or small vegetables and herbs and the heavier, thicker ones for butchering and other heavy tasks. Recommended mainly for push cut, pull cut and chopping. This Chukabocho, as the Japanese call the Chinese cleaver, is perfect for mincing and chopping herbs and vegetables .At 205mm blade length achieves the best balance between the usual 180mm or 220mm chinese cleavers. Great rustic looks and a nice handmade handle this makes a great tool for your kitchen. Important Note: Dao Vua knives are fully hand forged and therefore can have imperfections in finishing or straightness. They are delivered without a box (but very well protected) and extra sharpening service is strongly suggested as their sharpness out of the box can be drastically improved. Handles come in different colors and may vary from the one you see in the picture. If you want to be sure of the handle color kindly contact us by email or messenger. Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.
Brand / Blacksmith: Dao Vua Series: Leaf Spring Knife type: Cleaver Small Blade Length / Total length (mm): 205 / 350 Grind: Double bevel 50 / 50 Finish: Kurouchi Steel type: Russian Leaf Spring Forging method: Forged HRC hardness: 60 Handle type / Material / Ferrule: Wood Spine Thickness at heel / tip (mm): 2 Blade height at heel (mm): 95 Weight (gr): 274 Notes: -
Dao Vua is a Vietnamese brand that recently started getting very good reputation for their quality / price ratio. Handmade knives made by the family and community members and the ideal choice for beginners in the handmade knives world. They are exporting 50% of their production in USA where they started becoming a favorite for the ones that want a handmade knife without “breaking the bank”. Their moto is to “make high performance knives at reasonable prices”. The filleting knife is a specialty knife designed for filleting meat and deboning. It is made in order to turn and twist easily around the bones and under the flesh of the meat to remove it if needed. This special shape and look filleting knife from Dao Vua, apart from its great looks, will be one of your favorite knives to debone or remove silver skin or fat from your meat. It is easy to control and will give you the flexibility and sharpness required for the job. Its relatively small size is great for doing the job quick and effectively. Important Notes: Dao Vua knives are fully hand forged and therefore can have imperfections in finishing or straightness. They are delivered without a box (but very well protected) and extra sharpening service is strongly suggested as their sharpness out of the box can be drastically improved. Handles come in different colors and may vary from the one you see in the picture. If you want to be sure of the handle color kindly contact us by email or messenger. Handles may present natural irregularities due to the wood structure. Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.
Brand / Blacksmith: Dao Vua Series: Leaf Spring Knife type: Fillet knife Small Blade Length / Total length (mm): 160 / 320 Grind: Double bevel 50 / 50 Finish: Kurouchi Steel type: Russian Leaf Spring Forging method: Forged HRC hardness: 60 Handle type / Material / Ferrule: Wood Spine Thickness at heel / tip (mm): 2 Blade height at heel (mm): 20 Weight (gr): 126 Notes: -
Dao Vua is a Vietnamese brand that recently started getting very good reputation for their quality / price ratio. Handmade knives made by the family and community members and the ideal choice for beginners in the handmade knives world. They are exporting 50% of their production in USA where they started becoming a favorite for the ones that want a handmade knife without “breaking the bank”. Their moto is to “make high performance knives at reasonable prices”. The filleting knife is a specialty knife designed for filleting meat and deboning. It is made in order to turn and twist easily around the bones and under the flesh of the meat to remove it if needed. This special shape and look filleting knife from Dao Vua, apart from its great looks, will be one of your favorite knives not only to debone or remove silver skin or fat from your meat but also as a slicer. It is easy to control and will give you the flexibility and sharpness required for the job. Important Note: Dao Vua knives are fully hand forged and therefore can have imperfections in finishing or straightness. They are delivered without a box (but very well protected) and extra sharpening service is strongly suggested as their sharpness out of the box can be drastically improved. Handles come in different colors and may vary from the one you see in the picture. If you want to be sure of the handle color kindly contact us by email or messenger. Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.
Brand / Blacksmith: Dao Vua Series: Leaf Spring Knife type: Fillet knife Big Blade Length / Total length (mm): 240 / 400 Grind: Double bevel 50 / 50 Finish: Kurouchi Steel type: Russian Leaf Spring Forging method: Forged HRC hardness: 60 Handle type / Material / Ferrule: Wood Spine Thickness at heel / tip (mm): 2 Blade height at heel (mm): 24 Weight (gr): 178 Notes: -
With a history of over 150 years, Masamoto is one of the best known and preferred brands of traditional Japanese knives in Japan and the most praised and selling among Japanese sushi chefs around the world. The Sujihiki is a slicer for boneless meat and fish. It is double bevel in comparison to its brother Yanagiba which is single bevel and the name translates to “muscle cutter”. It is usually long and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage (That preserves the original texture and flavor of the protein). Perfect for slicing and back draw cut motions. Another member of the KS family, the Sujihikis are the choice of the ones wanting a double bevel slicer with an impeccable fit and finish. Fully handmade not only in forging but also in sharpening, polishing and finishing stages. Knives that have achieved a legendary status, made from White 2 steel, famous for its purity and sharpness. Long edge retention but also easy to sharpen makes it the ultimate choice for the ones seeking an always extra sharp knife. The 270mm blade lenght is the most common choice among slicer lovers.
Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.Brand / Blacksmith: Masamoto Series: KS Knife type: Sujihiki Blade Length / Total length (mm): 280 / 445 Grind: 50 / 50 Finish: Satin Polished Steel type: Shirogami 2 (White-2) (Non Stainless) Forging method: Monosteel HRC hardness: 62 - 63 Handle type / Material / Ferrule: D-Shaped / Magnolia / Water Buffalo Spine Thickness at heel / tip (mm): 2,3 / 0,3 Blade height at heel (mm): 38 Weight (gr): 134 Notes: -
Located in Sikoku island in the Ehime prefecture, Ishizuchi started their production exactly 100 years ago, in 1920, lead by Tomika Kajiura as their founder. As many blacksmiths at the time, they first focused in Agricultural tools and equipment. Today, the fourth generation descendants, lead by Taketoshi Kajiura, is focusing exclusively on knives using the area’s craftsmen and striving to deliver high quality traditional knives at competitive prices. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The Ishizuchi 210mm Gyuto is the knife to go in every kitchen, home or professional. Its size is the best selling size in Gyutos around the world and can be used by both starters or advanced cooks. Made using Aogami Blue 2 steel, secures a razor sharp edge as well as a long edge retention. Features a classic traditional Kurouchi finish and it is fitted with a beautiful Walnut handle suitable for all hand sizes. Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.
Brand / Blacksmith: Ishizuchi Series: Kurouchi Knife type: Gyuto Blade Length / Total length (mm): 215 / 365 Grind: 50 / 50 Finish: Kurouchi Steel type: Aogami 2 (Blue 2) Forging method: San Mai HRC hardness: 62 - 64 Handle type / Material / Ferrule: Octagonal / Rosewood /Plywood Spine Thickness at heel / tip (mm): 2,75 / 0,30 Blade height at heel (mm): 44 Weight (gr): 183 Notes: -
Produced in the famous for its swordsmiths since 16th century Seki city, these knives take their name from possibly the best swordsmith ever existed, the famous Magoroku Kanemoto (孫六兼元). This long tradition of bladesmithing is still alive today in Seki city. The favorite knife of many home and professional cooks and sometimes the only knife used by Chinese chefs. They come in a variety of blade thicknesses and weight depending on their targeted use. Lighter, thinner ones are used for chopping large or small vegetables and herbs and the heavier, thicker ones for butchering and other heavy tasks. Recommended mainly for push cut, pull cut and chopping. This 180mm thin and light version of the Chinese cleaver is the right choice for knife users who want a nimble and easy to use Chinese cleaver so if you are new to this profile this might be the right size to go! Perfect for mincing herbs but also any other ingredient the more you get acquainted with it. Features walnut handle.
Brand / Blacksmith: Kanemoto Series: Carbon Knife type: Chinese Cleaver Blade Length / Total length (mm): 180 / 280 Grind: 50 / 50 Finish: Polished Steel type: Carbon Steel Forging method: Monosteel HRC hardness: 60 - 61 Handle type / Material / Ferrule: Western / Pakka Wood Spine Thickness at heel / tip (mm): 2,0 Blade height at heel (mm): 87 Weight (gr): 292 Notes: -
Produced in the famous for its swordsmiths since 16th century Seki city, these knives take their name from possibly the best swordsmith ever existed, the famous Magoroku Kanemoto (孫六兼元). This long tradition of bladesmithing is still alive today in Seki city. The favorite knife of many home and professional cooks and sometimes the only knife used by Chinese chefs. They come in a variety of blade thicknesses and weight depending on their targeted use. Lighter, thinner ones are used for chopping large or small vegetables and herbs and the heavier, thicker ones for butchering and other heavy tasks. Recommended mainly for push cut, pull cut and chopping. This 220mm thin and light INOX version of the Chinese cleaver is the right choice for knife users that love a big chopping machine, but they want a lower maintenance than their carbon steel brothers. Perfect for chopping and mincing herbs, veggies but also any other ingredient, as the Chinese cooks do. Features walnut handle.
Brand / Blacksmith: Kanemoto Series: Inox Knife type: Chinese Cleaver Blade Length / Total length (mm): 220 / 330 Grind: 50 / 50 Finish: Polished Steel type: Inox Forging method: Monosteel HRC hardness: 60 - 61 Handle type / Material / Ferrule: Western / Pakka Wood Spine Thickness at heel / tip (mm): 2,5 Blade height at heel (mm): 90 Weight (gr): 445 Notes:
